INGREDIENTS (Serves 4) 200g mascarpone cream cheese 2tsp vanilla paste 4 large ripe but firm peaches, halved and stones removed 2tbsp melted butter 8
amaretti biscuits, crushed METHOD 1.
Amaretto and ginger cheesecake Serves 10, ready in 45 minutes, plus chilling Low-calorie cooking spray 3 medium egg whites 8 ginger nut biscuits, finely crushed 6 sheets leaf gelatine 900g plain quark 3 level tbsp sweetener granules 25ml amaretto liqueur 4
amaretti biscuits, roughly crushed Edible gold spray, to decorate 1 Preheat your oven to 180degC/fan 160degC/gas 4.
300g fresh or frozen raspberry, thawed 2 oranges 6 tbsp Cointreau or Grand Marnier 75g caster sugar 568ml carton double cream soft
amaretti biscuits to serve
The recipe is an old and unique family creation, deriving its flavour from an infusion of the famous "
Amaretti del Chiostro di Saronno" cookies.
INGREDIENTS 300g almonds, whole unpeeled (or ready bought ground almonds can be used) 75g
amaretti cookies (check they are glutenfree), crushed into crumbs 2 tsp baking powder (check for gluten free) 4 eggs, separated 45g caster sugar Zest of 2 lemons 1 tbsp vanilla extract 475g carrots, peeled and coarsely grated Icing sugar, for dusting (optional) Unsalted butter (or diary free option) Gluten-free flour, for greasing the baking tin METHOD 1.
MOIST CARROT AND ALMOND CAKE (SERVES 8) INGREDIENTS 300g almonds, whole unpeeled (or ready bought ground almonds can be used) 75g
amaretti cookies (check they are glutenfree), crushed into crumbs 2 tsp baking powder (check for gluten free) 4 eggs, separated 45g caster sugar Zest of 2 lemons 1 tbsp vanilla extract 475g carrots, peeled and coarsely grated Icing sugar, for dusting (optional) Unsalted butter (or diary free option) Greasing the baking tin METHOD 1.
Now fold in about 200g each of crumbled hazelnut cookies and
amaretti biscuits.
Pudding would be raspberry yogurt with
amaretti biscuits sprinkled on top.
INGREDIENTS: 2 Williams pears, peeled, halved and cored 100g unsalted butter, diced 200g soft brown sugar 1/2 cinnamon stick 1 vanilla pod, de-seeded 100ml Marsala wine 1/2 lemon, juiced 200g mascarpone 25g icing sugar Small handful of
amaretti biscuits, bashed in a bag with a rolling pin HEATHER HOOD CARAMELISED PEARS WITH MARSALA, MASCARPONE AND
AMARETTI CRUMB Serves: 4 Prep time: 15 minutes Cook time: 15 minutes METHOD: Heat a non-stick, oven-proof pan over a high heat and add the sugar, butter and cinnamon stick.
Layered Blackberry and Yoghurt Cream Ingredients (makes 6) 50g sugar 50g water 1 cinnamon stick 1 star anise 1 punnet of blackberries 150g thick luxury vanilla yoghurt 8 crushed
Amaretti biscuits 3 tbsp runny honey Method 1.
For the
amaretti cookie crumble: Preheat oven to 325 degrees.
Cheshire Farm's Amaretto Liqueur ice cream, scattered with crushed
amaretti biscuits makes an indulgent end to any meal.